Pasta with Lemon-Asparagus Sauce
Submitted by judel on March 11, 2004 at 10:15 am

1lb asparagus, tough ends removed
juice and grated zest from 1 lemon
1/4 cup olive oil
1 lb. penne or other pasta
1/2 cup grated Parmesan or Romano

Cut asparagus into 1 inch pieces, reserving tips. Bring large pot of water to boil, add salt. Cook about 6 min, until tender. Remove with slotted spoon and rinse with cold water. Transfer to food processor or blender.

In same pot, boil tips about 3 minutes, remove with slotted spoon, rinse with cold water and reserve.
Puree asparagus stems with olive oil, lemon zest and juice, and 1/2 cup cooking water. Transfer sauce to a 4qt. saucepan or sauté pan.

Cook pasta in same water until about 3/4 of the way cooked. Reserving 2 cups cooking water, drain pasta. Add pasta to the sauce along with about 1/2 cup cooking water. Cook on high 3 to 5 minutes, stirring, until pasta is al dente and sauce coats pasta. Add asparagus tips and more cooking water 1/4 cup at a time, until the pasta is done and the sauce coats it. It will be a little loose. Turn off heat.

Stir in salt and pepper to taste and the cheese. Stir until cheese is melted.